If I’m being completely honest the title “Breakfast” Burritos is a bit misleading. I would guess that we have these about twice as often for dinner as we do for breakfast. All that aside they make an incredibly delicious, filling breakfast. Especially on these cold, incredibly windy mornings I like to send the kids (and Nate) out the door with their bellies full of warm lasting food.
One of my favorite things about Breakfast Burritos is that they’re incredibly easy to prepare and prep a lot of the meal the night before.
For our perfectly perfect breakfast burritos we use the following ingredients:
Hash Browns
Flour Tortillas
Salsa
Cheddar Cheese
Pork Sausage
Pork Chorizo
Scrambled Eggs
I prefer to make my own hash browns out of russet potatoes. There are a few ways you can do this to save time. 1. use leftover baked potatoes, they’ll already be cooked and you just have to warm them in a frying pan with a little oil. 2. cut your potatoes into bite size pieces and boil until tender (doing this the night before makes cooking in the morning a very quick process) and then draining the water off them and frying with a little oil to make them more hash brown like. 3. This process takes a little more time but results in my favorite hash browns. Cut potatoes into small hash brown sized pieces and fry in frying pan until done, these usually result in the best, slightly crispy hash browns. You also always have the option of just buying a bag of frozen hash browns if you like them, I use them often but prefer a real potato when I can. I also have to have garlic salt on my hash browns, if they have garlic salt on them I don’t need salt or pepper or anything else, I’ve converted a lot of people to my hash browns so I think it’s safe to say they taste delicious!
Other ways to speed up the process for mornings is to shred your cheese beforehand (or purchase it that way), brown your pork sausage ahead of time and reheat in the pan with your hash browns (we always combine the sausage and hash browns in one pan once the sausage is thoroughly cooked, this helps keep the kids from eating a pound of sausage on each burrito…trust me, they would!), if you make your own salsa make it up ahead of time, scramble your eggs and store in an airtight container so that mess is all cleaned up beforehand and really, I know cracking eggs in the grand scheme of things doesn’t take a long time but if you can get it out of the way ahead of time why not? (Remember, typically I’m feeding at least my family of 9, often times more (this is a great meal to make for a large gathering) so I’m using quite a few eggs, it does take a bit of time). If you do this night before prep you can put everything into pans at the same time and have breakfast completely ready in about 10 minutes.
To prepare the pork chorizo I put in a sauce pan with a lid and let cook down with some water added. Water isn’t a necessity but we all like it a little more like a sauce and the water does that without altering the taste. While cooking/warming everything warm your flour tortillas (I warm mine on a pan like this one) and keep them warm in a tortilla warmer like this one.
Just making this post I’m craving breakfast burritos again already. I promise once you start making these your family will be requesting them for breakfast and dinner and you’ll love how easy they are to put together.
While I’m thinking about breakfasts that are warm and filling for my family, what is your favorite cold weather go-to breakfast?
I hope you enjoy these. Have a fantastic day!
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